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Home Dish Scouse pie

Scouse pie

Name: How to cook Scouse pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

almu21

Scouse pie

#MyCookbook recipe 24 Scouse is the typical meat stew from Liverpool region (liverpudlians also known as scousers) and this is my go back to recipe for cold winter months. But as I always have enough for two dinners I have tried it as pie filling to serve with pickles or a soup. You can use ready made pastry but I have included basic pastry recipe.

Ingredient

Food ration :

4 servings

Cooking time :

7 hours

400 g

organic beef diced

300 g

organic lamb diced

large onion

2-3

parsnips

2-3

carrots

700 g

potatoes cubed

225 g

plain flour

egg yolk

Dash

salt

125 g

butter

125 ml

ice cold water (as required)

Cooking instructions

* Step 1

Chop onion finely and sautee in olive oil. Do not let it burn.

* Step 2

Diced the meat to smaller cubes than I would use normally for the scouse. Sprinkle with ground black pepper and brown the meat. Splash with worcester sauce cook out and reserve with the softened onion

* Step 3

Soften chopped carrot and parsnip a bit in leftover meat juices. Reserve with meat

* Step 4

Dice 2 of the potatoes very finely. We want them to break up while cooking. Add to the slow cooker with rest of ingredients

* Step 5

Top with cold water to cover potatoes. Add crumbled oxo cubes and cook on high for 2 hours

* Step 6

After 2 hours add rest of potatoes chopped to the slow cooker. Reduce the heat to low and cook for further 3 hours. Stir and add a splash of Worcestershire sauce if you like

* Step 7

Make a pastry mixing flour, butter, egg yolk and water in a bowl. Knead until dough soft and doesn't stick to the surface. Wrap in cling film and put in fridge for 40-50 minutes(or you can use ready made short crust pastry)

* Step 8

Roll with rolling pin. Use 2/3 of the pastry to cover bottom of pie dish.

* Step 9

Fill pie dish with cold left over scouse. Dampen edges a bit. Roll rest of the pastry and cover pie dish. You may want to press edges together by hand or with fork.